Index accuracy of se assembly of product 263 acidification Assured Produce Scheme 30 -2 ATP agreement 84. 97.457 attitude 350 adenosine triphosphate(ATP)235 adi process 331-2 417-18 Aeromonas hydrophila 170-1 TQM446-8 agglutination test kits 204-5 36 ageing(conditioning)70-2, 2 Australia 461-2 automated enzyme immunoassays 205-6 agronomic characteristics 20-1 automated microbiological methods air handling system 303, 322 191-214 high-risk area 371-9 Autotrak 199-200 air temperature monitoring 103-4 avidin-biotin link system 207-8 alcohol-based cleaners 406 algal toxins 2446 Bacillus 3 14 alkalis 403 cereus 171. 306 allergens 247 bacteriophages 198 uminium packaging 137, 138-9 Bactoscan Amnesic Shellfish Poisons(ASP)244-5 bakery 10 amylopectin 242 nology see high-risk barr 242 nimals. live 65-8 bAX kits 21 antibodies 203-4. 204-5 bearings 390-I antigens203-4,204-5 belly burst 236 belts 325 appearance 22, 342 biochemical reactions 231-8 characteristics of 231-3
accuracy of sensors 118–19 acidification 159–60 acids 404 active packaging 145–7 additives 5 adenosine triphosphate (ATP) 235 bioluminescence (testing) 196–9, 417–18 Aeromonas hydrophila 170–1 ageing (conditioning) 70–2, 235–6 agglutination test kits 204–5 agronomic characteristics 20–1 air handling system 303, 322 high-risk area 371–9 air temperature monitoring 103–4 alcohol-based cleaners 406 algal toxins 244–6 alkalis 403 allergens 247 aluminium packaging 137, 138–9 Amnesic Shellfish Poisons (ASP) 244–5 amphoterics 405–6 amylopectin 242 amylose 242 animals, live 65–8 antibodies 203–4, 204–5 antigens 203–4, 204–5 antioxidants 228 appearance 22, 342 argon 142 assembly of product 263 Assured Produce Scheme 30 atmosphere, storage (MAP) 161–2 ATP agreement 84, 97, 457 attitude 350 auditing process 331–2 suppliers 438 TQM 446–8 Australia 461–2 automated enzyme immunoassays 205–6 automated microbiological methods 191–214 Autotrak 199–200 avidin-biotin link system 207–8 Bacillus 314 cereus 171, 306 bacteriophages 198 Bactoscan 199 bakery 10 barrier hygiene 57 barrier technology see high-risk barrier technology BAX kits 212 bearings 390–1 belly burst 236 belts 325 biochemical reactions 231–8 characteristics of 231–3 Index
Index 475 browning 232-3, 233-4 pink discoloration in meat products 234-5 231 54,236-8 chemicals sis54,236 sanitation 402-9. 422 biofilms 398-9 suppliers 421-2 bioluminescence 196-9. 417-18 Chemscan RDI solid phase cytometry birds 358 system 203 Chemunex Chemflow system 202 blast chillers 85-6.87 chill chain 80 blemishes 29 chill injury 240-1 bread 242-3 Chilled Food Association(CFA)465 breeds 64 oods: defining 1-3, 291-2, 453- chilled storage 302 British Retail Consortium(BRC equipment 87-9 Technical Standard 432-3 temperature monitoring 105-8, 122-3 Brochothrix thermosphacta 165-6 see also storage owning,enzymic 232-3, 2334 chilled transport see transport Brussels sprouts 23 chilling see cooling/chilling BS EN ISO 9000 standards(BS5750) chlorine-based disinfectants 405-6 407 431.449 chlorofluorocarbon(CFC) refrigerants buttering, factory 359-61 12,13,45 choice. food 350 ciguatoxins 245-6 cabinet refrigerators 106-8 Class System 28-9 calibration 328 cleanability 383-4 sensors 119-20 cleaning 303 Campden and Chorleywood Food and disinfection see sanitation Research Association( CCFRA) Clostridium botulinum 171-2, 306, 176.177 308-9.313 Campylobacter species 173, 305 clothing, high-risk 368-9 Canada 45 Codex Alimentarius Commission 452 capture antibody 205 455-7 carbon dioxide 140-l old shortening 69-70, 235 ceilings 388 old spots 315 central location tests 350 coliform/enteric bacteria ceramic tiles 382-3 colour 22 hallenge testing 279-83 computational fluid dynamics(CFD)131 design of test 280-2 375-6.377 computer nterpretation of results 282-3 see anging room, high-risk 369, 370, 371 characterisation of microorganisms oncentration 212-13 chart recorders 122 concrete flooring 382 Cheddar cheese 49 conditioning(ageing)70-2, 235-6 cheese7,12,13,48-52,238 conformance to specification 447 processe 48,49-50 basic design concepts 380-/8 unripened 48, 51-2 chemical energy 400-2, 410, 411 drainage 384-6 chemical reactions 226-31 floors 381-4 characteristics 226 walls 386-8 lipid oxidation 226-31, 247-8 construction materials 390
enzymic browning 232–3, 233–4 glycolysis 234–5 lipolysis 54, 236–8 proteolysis 54, 235–6 biofilms 398–9 bioluminescence 196–9, 417–18 birds 358 blanchers 364 blast chillers 85–6, 87 blemishes 29 bread 242–3 breeds 66 briefing 444 British Retail Consortium (BRC) Technical Standard 432–3 Brochothrix thermosphacta 165–6 browning, enzymic 232–3, 233–4 Brussels sprouts 23 BS EN ISO 9000 standards (BS5750) 430, 431, 449 building, factory 359–61 butter 7, 12, 13, 45 cabinet refrigerators 106–8 calibration 328 sensors 119–20 Campden and Chorleywood Food Research Association (CCFRA) 176, 177 Campylobacter species 173, 305 Canada 458 capture antibody 205 carbon dioxide 140–1 ceilings 388 central location tests 350 ceramic tiles 382–3 challenge testing 279–83 design of test 280–2 inoculation procedures 282 interpretation of results 282–3 changing room, high-risk 369, 370, 371 characterisation of microorganisms 213–14 chart recorders 122 Cheddar cheese 49, 50 cheese 7, 12, 13, 48–52, 238 mould ripened 48, 51 processed 52 ripened 48, 49–50 unripened 48, 51–2 chemical energy 400–2, 410, 411 chemical reactions 226–31 characteristics 226 lipid oxidation 226–31, 247–8 pink discoloration in meat products 231 chemicals sanitation 402–9, 422 suppliers 421–2 Chemscan RDI solid phase cytometry system 203 Chemunex Chemflow system 202 chill chain 80 chill injury 240–1 Chilled Food Association (CFA) 465 chilled foods: defining 1–3, 291–2, 453–4 chilled storage 302 equipment 87–9 temperature monitoring 105–8, 122–3 see also storage chilled transport see transport chilling see cooling/chilling chlorine-based disinfectants 405–6, 407 chlorofluorocarbon (CFC) refrigerants 82–3 choice, food 350 ciguatoxins 245–6 ‘Class System’ 28–9 cleanability 383–4 cleaning 303 and disinfection see sanitation Clostridium botulinum 171–2, 306, 308–9, 313 clothing, high–risk 368–9 Codex Alimentarius Commission 452, 455–7 cold shortening 69–70, 235 cold spots 315 coliform/enteric bacteria 164 colour 22 computational fluid dynamics (CFD) 131, 375–6, 377 computer modelling predictive see predictive microbiological modelling transport 130–1 concentration 212–13 concrete flooring 382 conditioning (ageing) 70–2, 235–6 conformance to specification 447 conjugated antibody 205 construction, hygienic 319–20, 380–8 basic design concepts 380–1 ceilings 388 drainage 384–6 floors 381–4 walls 386–8 construction materials 390 Index 475
476 Index consumer acceptibility 341-53 butter 7, 12, 13, 45 determining 349-51 cheese7,12,13,48 future trends 351-2 cream9,12,13-14,43-4,54 protection 45 desserts 11.12. 13-14. 52-3 consumers food safety issues 55-7 handling of products 265 functional approach 38-9 Ire trends 57-8 see also customer complaints, customer lact require market 6-14 ontainers 324 maximising quality in processing 53-5 contractual understanding 437 microbiologic 41 ontrol systems 328-32 milk composition 37-8 instrumentation and calibration 328 pasteurised milk 41-3 eady meals 53 process auditing 331-2 process monitoring, validation and skimmed milk concentrate and verification 328-30 skimmed milk powder 45-6 process and sample data 330 sour cream 44 331 whey concentrate and whey powder 46 convenience 3-4 conventional microbiological techniques mechanical 54 ping104,106-7, qualitative 190- data logging systems 122-4 cook-chill foods 3. 453-4 decontaminated materials 291. 323-8 cooked meats 10 226-1 cutting and slicing 3234 cooked poultry 10 dosing and pumping 325-6 cooked ready-to-eat foods 291, 29 packaging 326-8 cooking 299 transport and transfers 3 king areas 318 working surfaces 323 cooling/chilling 301-2 decontamination systems chilling equipment 85-7, 312, 322 re areas 322 vehicles91,92-3,130- rate of 84-5 see also transpo see also refrigeration delivery areas 317 Cool Van 130-1 demographic trends 3-4 cost-effectiveness 448 descriptive tests 345-6 cottage cheese 51 Coulter method 19 of challenge tests 280-2 crean9,12,13-14,43-4,54 hygienic see hygienic design cream cheese 51-2 desserts 11. 12. 13-1 ne ira detection time 1934. 195 critical control points(CCPs)4384 Diarrhetic Shellfish Poisons(DSP) ing 440 244-5 see also Hazard Analysis Critical differential procedures 189-90 rop maturity 24-5 direct epifluorescent filter technique ustomer complaints 447 (DEFT)199,200-1 customer requirem cutting 323-4 discriminative tests 344-5 diseases, plant 28 dairy products/ing 37-61,230, resistance to 21 disinfectant efficacy tests 408
consumer acceptibility 341–53 determining 349–51 future trends 351–2 consumer protection 451–2 consumers handling of products 265 and packaging innovation 148 see also customer complaints; customer requirements containers 324 contractual understanding 437 control systems 328–32 instrumentation and calibration 328 lot tracking 330 process auditing 331–2 process monitoring, validation and verification 328–30 process and sample data 330 training 331 controlled atmosphere stores 28 convenience 3–4 conventional microbiological techniques 188–91 qualitative 190–1 quantitative 189–90 cook-chill foods 3, 453–4 cooked meats 10, 226–30 cooked poultry 10 cooked ready-to-eat foods 291, 292 cooking 299 cooking areas 318 cooling/chilling 301–2 chilling equipment 85–7, 312, 322 high-care areas 322 rate of 84–5 see also refrigeration CoolVan 130–1 cost-effectiveness 448 cottage cheese 51 Coulter method 192 cream 9, 12, 13–14, 43–4, 54 cream cheese 51–2 cre`me fraıˆche 44 critical control points (CCPs) 438–40 monitoring 440 see also Hazard Analysis Critical Control Point (HACCP) system crop maturity 24–5 customer complaints 447 customer requirements 436 cutting 323–4 dairy products/ingredients 37–61, 230, 236, 237–8 butter 7, 12, 13, 45 cheese 7, 12, 13, 48–52, 238 cream 9, 12, 13–14, 43–4, 54 desserts 11, 12, 13–14, 52–3 food safety issues 55–7 functional approach 38–9 future trends 57–8 lactose 46–7 market 6–14 maximising quality in processing 53–5 microbiological criteria 41 milk composition 37–8 pasteurised milk 41–3 ready meals 53 sensory properties 39–40 skimmed milk concentrate and skimmed milk powder 45–6 sour cream 44 whey concentrate and whey powder 46 yogurt 10–11, 11–12, 13, 47–8 damage 29 mechanical 54 damping 104, 106–7, 109 dark, firm, dry (DFD) meat 66, 69, 235 data logging systems 122–4 decontaminated materials 291, 323–8 cutting and slicing 323–4 dosing and pumping 325–6 packaging 326–8 transport and transfers 324–5 working surfaces 323 decontamination systems 365–6 delivery 441 vehicles 91, 92–3, 130–1 see also transport delivery areas 317 demographic trends 3–4 descriptive tests 345–6 design of challenge tests 280–2 hygienic see hygienic design desserts 11, 12, 13–14, 52–3 detection time 193–4, 195 Diarrhetic Shellfish Poisons (DSP) 244–5 differential procedures 189–90 dips 8 direct epifluorescent filter technique (DEFT) 199, 200–1 discoloration 231 discriminative tests 344–5 diseases, plant 28 resistance to 21 disinfectant efficacy tests 408 476 Index
Index 47 disinfection 303-4 extraneous vegetable matter(EVM)29 cleaning and see sanitation extrinsic factors 266-8 display cabinets, refrigerated 93-6 temperature monitoring 113-16, 131 FI hybrids 31 distribution 264-5 435 see also transport building 359-61 documentation 436. 44 1 site 358 doors 360 see also high-care areas; high-risk dosing 325- areas, hygienic design; drainage 384-6 anufacturing areas fasteners 390. 391-2 feedback 438 plos65,66,67,235 feeding(animal) due diligence 100, 454 filtration of air 372-5 durability date 129-30 sh7,230-1,236,2456 flavour 343 ECFF 4601 EIAFOSS test system 206 oors elective procedures 189-90 flow cytometry 200, 201-3 electrical methods 192-6 fluorescence microscopy 199-203 fluorescent labels 204 missivity 124 oams, cleaning 410-12 energy: and sanitation 400-2, 409-10 focus groups 350-1 4l1 fogging systems 412-13 environment 82-3. 148 Food Code 467 nfluences on selection of fruits and Food and Drug Administration(FDA) etables 25-7 environmental management 432 Food Hygiene(Amendment) Regulations environmental sampling 416-17 19909910 enzyme immunoassays 205-6, 207 Food MicroModel system 175, 176 enzymes 231-3 Food Products Intelligence(FPD)2 see also biochemical reactions food safety see safety enzymic browning 232-3, 233-4 Food Safety Act(1990)(FSA)100, 454 food simulants 104. 107-8 413-14 food spoilage microorganisms see illing85-7,312,322 cutting and slicing 323-4 Food Standards Agency(FSA)449 hygienic design 389-94 Food Safety Initiative(FSI)466 installation 393-4 Food Safety and Inspection System safe process design 308-16 FSIS)465,466 Escherichia coli (E coli)172-3, 304-5 food temperature monitoring 104, 107-8, thnic accompaniments 11 115-16 thnic foods 5.14 food type 157-8 footwear k369 European Union(EU)100, 266, 356 Forecast 176,.177 408,409,452-3,454-5 foreign EⅤM(FEVM)29 legislation 458-61 n matter(FM)29 uipment 389-91 France 462-3 quality standards for fruit and free radical chain reaction 227-8 zing 72-3 tandard for temperature recorders and ' Fresh-Check' indicator 128, 129, 130 thermometers 116-18 freshness enhancers 14 evaporation 239-40 fromage frais 12. 13.51 external audit system 446-7 fruit
disinfection 303–4 cleaning and see sanitation display cabinets, refrigerated 93–6 temperature monitoring 113–16, 131 distribution 264–5, 435 see also transport documentation 436, 441 doors 360 dosing 325–6 drainage 384–6 dressings 9 drinks 10 drip loss 65, 66, 67, 235 due diligence 100, 454 durability date 129–30 ECFF 460–1 EIAFOSS test system 206 elective procedures 189–90 electrical methods 192–6 electrical stimulation (ES) 70 emissivity 124 energy: and sanitation 400–2, 409–10, 411 environment 82–3, 148 influences on selection of fruits and vegetables 25–7 environmental management 432 environmental sampling 416–17 enzyme immunoassays 205–6, 207 enzymes 231–3 see also biochemical reactions enzymic browning 232–3, 233–4 equipment cleaning equipment 413–14 cooling/chilling 85–7, 312, 322 cutting and slicing 323–4 hygienic design 389–94 installation 393–4 safe process design 308–16 Escherichia coli (E. coli) 172–3, 304–5 ethnic accompaniments 11 ethnic foods 5, 14 ethylene 28 European Union (EU) 100, 266, 356, 408, 409, 452–3, 454–5 legislation 458–61 on equipment 389–91 quality standards for fruit and vegetables 28–9 standard for temperature recorders and thermometers 116–18 evaporation 239–40 external audit system 446–7 extraneous vegetable matter (EVM) 29 extrinsic factors 266–8 F1 hybrids 31 factory 434 building 359–61 site 358 see also high-care areas; high-risk areas; hygienic design; manufacturing areas fasteners 390, 391–2 feedback 438 feeding (animal) 68 filtration of air 372–5 fish 7, 230–1, 236, 245–6 flavour 343 fruits and vegetables 22–4 floors 381–4 flow cytometry 200, 201–3 fluorescence microscopy 199–203 fluorescent labels 204 foams, cleaning 410–12 focus groups 350–1 fogging systems 412–13 Food Code 467 Food and Drug Administration (FDA) 465–6 Food Hygiene (Amendment) Regulations 1990 99–100 Food MicroModel system 175, 176 Food Products Intelligence (FPI) 2 food safety see safety Food Safety Act (1990) (FSA) 100, 454 food simulants 104, 107–8 food spoilage microorganisms see spoilage microorganisms Food Standards Agency (FSA) 449 Food Safety Initiative (FSI) 466 Food Safety and Inspection System (FSIS) 465, 466 food temperature monitoring 104, 107–8, 115–16 food type 157–8 footwear, high-risk 369 Forecast models 176, 177 foreign EVM (FEVM) 29 foreign matter (FM) 29 France 462–3 free radical chain reaction 227–8 freezing 72–3 ‘Fresh-Check’ indicator 128, 129, 130 freshness enhancers 146 fromage frais 12, 13, 51 fruit juices 10 Index 477
478 Index fruits and vegetables 19-35 verification 329 criteria for selection 20-8 health concerns 4-5 crop maturity 24-5 heat-shock 3 13 growing and environmental heat treatment 159.310-13 fluences 25-7 barrier technology 363-5 post-harvest handling and storage control of heating 310-11 equipment performance 311-12 variety 20-4 microbiology of 312-13 new trends in plant breeding 31-2 high-care areas(HCAs)302-3, 321-2 ew trends in production 30 ifications 28-9 high oxygen MAP 143 full fat soft cheese 51-2 high-risk areas(HRAs)361-3 full production scale shelf-life testing construction 3808 76-8 Listeria philosophy 362-3 functional properties 38-9 see also high-care areas fungal toxins 244 high-risk barrier technology 363-80 ar371-9 gases 140-2 heat-treated product 363-5 permeability 142-3 other product transfer 366 gels, cleaning 411, 412 eIc Gene trak kits 208-9 roduct decontamination 365--6 General foo rective 459 enetic ion(GM) technology transfer 366 31-2,58 utensils 379-80 histamine 246-7 glycoalkaloids 243 home placement tests 349 lycolysis 234-5 humidity 379 good hygiene practice(GHP)292-4, 297 hybridisation protection assay 209-10 ood manufacturing tice(GMP) hydrochlorofluorocarbon(HCFC) 292-4,297,362,431 refrigerants 82-3 egative(oxidase positive)rod hydrocoolers 86, 87 ped bacteria 163-4 giene Gram-positive spore-forming bacteria 165 le yogurt 47-8 see also hygienic design; sanitation hygienic areas(HAs)302, 319-21 ues construction 319-20 mixed raw and cooked components haemagglutins 244 320-1 hall tests 350 ntrol hand hygiene sequence 369-71 esign consumer handling 265 equipment 389-94 harvest handling 27-8 installation 393-4 high-risk barrier technology see high- Hazard Analysis Critical Control Point risk barrier technology HACCP) system 56, 101, 1 hygienic construction see construction, 179,295-7,355- carrying out a HACCP analysis 439-40 segregation of work zones 357-63 legislation and 455-6, 458, 466 factory building 359-61 process control 43840 factory site 358 quality assurance 431-2 high-risk production area 361-3
fruits and vegetables 19–35 criteria for selection 20–8 crop maturity 24–5 growing and environmental influences 25–7 post-harvest handling and storage 27–8 shelf-life 28 variety 20–4 new trends in plant breeding 31–2 new trends in production 30 specifications 28–9 full fat soft cheese 51–2 full production scale shelf-life testing 276–8 functional properties 38–9 fungal toxins 244 gases 140–2 permeability 142–3 gels, cleaning 411, 412 Gen Probe nucleic acid probes 209–10 Gene Trak probe kits 208–9 General Food Hygiene Directive 459 genetic modification (GM) technology 31–2, 58 glass packaging 137, 138 global warming 82–3 glycoalkaloids 243 glycolysis 234–5 good hygiene practice (GHP) 292–4, 297 good manufacturing practice (GMP) 292–4, 297, 362, 431 Gram-negative (oxidase positive) rodshaped bacteria 163–4 Gram-positive spore-forming bacteria 165 Greek-style yogurt 47–8 growing site 25–6 growing techniques 26–7 haemagglutins 244 hall tests 350 hand hygiene sequence 369–71 handling 441 consumer handling 265 post-harvest handling 27–8 post-slaughter handling 69–72 Hazard Analysis Critical Control Point (HACCP) system 56, 101, 102, 179, 295–7, 355–6 carrying out a HACCP analysis 439–40 legislation and 455–6, 458, 466 process control 438–40 quality assurance 431–2 verification 329 health concerns 4–5 heat-shock 313 heat treatment 159, 310–13 barrier technology 363–5 control of heating 310–11 equipment performance 311–12 methods 310 microbiology of 312–13 high-care areas (HCAs) 302–3, 321–2, 362 high oxygen MAP 143 high-risk areas (HRAs) 361–3 construction 380–8 Listeria philosophy 362–3 see also high-care areas high-risk barrier technology 363–80 air 371–9 heat-treated product 363–5 other product transfer 366 packaging 366 personnel 367–71 product decontamination 365–6 surfaces 367 transfer 366 utensils 379–80 wastes 366–7 histamine 246–7 home placement tests 349 humidity 379 hybridisation protection assay 209–10 hydrochlorofluorocarbon (HCFC) refrigerants 82–3 hydrocoolers 86, 87 hygiene 264 monitoring 198 see also hygienic design; sanitation hygienic areas (HAs) 302, 319–21 construction 319–20 mixed raw and cooked components 320–1 stock control 320 temperature 319 hygienic design 355–96 equipment 389–94 installation 393–4 high-risk barrier technology see highrisk barrier technology hygienic construction see construction, hygienic segregation of work zones 357–63 factory building 359–61 factory site 358 high-risk production area 361–3 478 Index